Chicken SaltimboccaFrom hollymayb 7 years ago
- 2 boneless skinless chicken breasts (preferably organic), cut in half lengthwise to make 4 cutlets. shopping list
- 3 rounded T flour shopping list
- 1 T fresh sage, minced shopping list
- 4 large sage leaves, whole shopping list
- 4 thin slices prociutto shopping list
- 3 T olive oil shopping list
- 3/4 c dry vermouth shopping list
- 1 t lemon juice shopping list
- 2 T cold unsalted butter, cut into pieces shopping list
- 1/4 T dried parsley or 3/4 fresh shopping list
- salt & pepper shopping list
How to make it
- Combine flour and several grinds of fresh black pepper in a shallow dish.
- Pat chicken dry with paper towels and dredge in flour, shake off excess. Set aside.
- Sprinkle minced sage on top of each cutlett, and press one slice of prociutto on top of each. Don't worry if the slice is too big, it will shrink to fit during cooking.
- Heat oil in a large pan over med-high heat. Add sage leaves and fry until colour changes and leaves are fragrant, about 20 seconds. Remove to a paper towel.
- Add cutlets to pan, prociutto side down, and cook until light golden brown, 2-3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more.
- Tent cutlets under foil to keep warm.
- Drain off excess oil from pan. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/4 cup, about 7 minutes.
- Stir in lemon juice, Turn heat down to low and whisk in butter, a bit at a time. Add parsley and check for seasoning.
- Serve sauce over cutlets and garnish with fried sage leaves.
The Cookhollymayb Baltimore, Maryland
The Rating3 people
Sounds so delicious but that sage would kill me and I do love the taste of sage.bluewaterandsand in GAFFNEY loved it
WOW.. Im not sure how I missed this before but I did.. Personally I like the bold flavors here. I love sage fried crispy like this. A while back, I did a recipe that called for fried sage and I was sorry I didn't do more. It kind of mellows out tha...morejimrug1 in Peoria loved it
oh yeah! THAT is a great recipe - i eat saltimbocca quite frequently in summer - i have fresh sage - enjoy it's tast. sometimes (when there is just too much sage) i fry the leaves in gee or butter and eat them as a snack to my martini - a nice chan...morekochhexe in Butzbach loved it
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